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Magret de canard IGP Sud Ouest séché tranché + 250g raclette Drying and maturing are done weight:x5 20g glass tube Drying and maturing are done in ideal climatic conditions crisp crust reinforced by the black pepper in which the breasts were rolled before drying The flavor and texture of the slices of dried duck breast go very well with foie gras but also with fresh cheeses
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